September 26, 2013

Vegan Nutella Chocolate Hazelnut Spread Recipe


What is 5 ingredients, tastes amazing and will explode your brain? Vegan NUTELLA! Ohhhhh yes. I guarantee that once you have made this you will never crave nutella or a store-bought chocolate hazelnut spread again. This is delicious, sweet, smooth, amazingly hazelnutty and so much healthier than the original. We love love LOVE this. I was really worried that Jerome would die of shock when he tried it... so I gave him a little bit at first just in case. One second later, half the jar had been eaten by the naughty sweet-toothed Jerome. He photographed it straight away so that you too can join the land of Veggieful's crazy chocolatey hazelnutty spread goodness. Interestingly, our recipe contains a hazelnut content of 50% whereas nutella only contains 13%. Make sure you read the nutritional information at the bottom of this post to see more comparisons between Veggieful's spread and Nutella's spread. Enjoy!


makes 300g


   150g raw hazelnuts
   3 tablespoons cocoa or cacao
   120ml (6 tablespoons) Soy Milky Lite
   40ml (2 tablespoons) pure maple syrup
   2.5ml (1/2 teaspoon) vanilla essence


  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. Once the oven has heated, pour the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and the hazelnuts have become fragrant.
  3. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible. It doesn't matter if you cannot remove some of the skins... just remove as many as you can. 
  4. Place the skinned hazelnuts into a high-speed food processor and process for 1 to 2 minutes until they have been processed into a smooth paste (it should be similar to the consistency of peanut butter - thick and smooth-ish). Have a little taste at this point because it is so delicious already!
  5. Add in all of the other ingredients and process for another 20 seconds or so until completely combined and smooth. 
  6. Start devouring immediately or refrigerate until needed. Enjoy and have fun in Veggieful's land of hazelnutty goodness. 

  • To make it more chocolatey - add more cocoa or cacao
  • To make it more smooth - add a little bit of vegetable oil,  plain flavoured oil or process for longer. 
  • To make it more sweet - add more maple syrup.
  • To make it thinner - add more soy milk.
  • To make it thicker - add less soy milk or a little bit more cocoa or cacao. 


The nutrition information above is an approximate guideline. Our vegan hazelnut spread is equally or even more delicious than Nutella and has so many more benefits too. In a comparison of 20g of our spread and 20g of Nutella, by eating ours you will save 26 calories, you will consume more protein, 1/5 of the sugar content, 1/4 of the saturated fat and less salt. Also, our spread has 50% hazelnut content whereas Nutella only has 13%. The two most prominent ingredients in Nutella is sugar and vegetable oil, whereas the two most prominent ingredients in our spread is hazelnuts and soy milk. Ta da!

September 21, 2013

Vegan Groceries at Aldi


LAST UPDATED: 26TH APRIL 2016

* = includes unethical palm oil


Sauces and Spreads:
  • Asian Specialties Thai Red Curry Paste
  • Remano Pasta Sauce – in Traditional Tomato
  • Bramwells Peanut Butter Range 
  • Asia Specialities Lite Coconut Cream
  • Brookdale Premium Topping Passion Mango Flavoured
  • Brookdale Ice Cream Toppings
  • Chefs' Cupboard Vegetable Simply Stock
  • Colway Tomato Sauce
  • Colway Barbeque Sauce
  • Colway Wholegrain Mustard
  • El Tora Medium Salsa Dip Chunky
  • El Tora Mild Salsa Dip Chunky

Misc. Savoury

  • El Tora Original Refried Beans
  • Just Organic Tomato Paste
  • Remano Tomato Paste
  • Bavarian Pretzels

Lollies and Chocolate: 
  • Flirt Blitz Tinned Mints 
  • Flirt Chewing Gum 
  • Dominion Naturals Sour Rainbow Straps
  • Dominion Naturals Sour Stilts
  • Dairy Fine dark chocolate with ChocoAir
  • Moser Roth Finest Dark Chocolate 70% Cocoa

Meat Substitutes:
  • ME'N'U Vegetarian Sausages
  • ME'N'U Vegetarian Burgers

Pasta:

  • Casa Barelli Fettuccine
  • Casa Barelli Penne
  • Casa Barelli Trivelle Spirals

Breads and Crackers:
  • Bakers Life Bakehouse Soy & Linseed bread
  • Bakers Life Raisin Toast
  • Valento Poppy and Sesame Seed Crackers 
  • Damora Whole Wheat Crackers – in Olive Oil and Sea Salt, Sea Salt and Chilli, and Pumpkin and Sunflower Seed. 

Snacks:
  • Westcliff Fruit Puree Spurtz - in Apple, Apple Raspberry & Strawberry, and Apple & Mango.
  • SPC Fruit Crush Ups fruit puree sachets - in Mixed Berry and Strawberry
  • SPC Fruity Jelly Tube - in Raspberry Flavour
  • Hillcrest Bubble Bars - in Vanilla flavour
  • Hillcrest Sesame Snaps
  • Hillcrest Be Good Muesli Bars - in Cranberry flavour
  • Chazoos Noodle Snaks - Lunchbox Ready
  • Blackstone Deli Style Crisps - in Sea Salt and Sea Salt & Balsamic Vinegar
  • Asia Specialties Microwaveable Soups - in Red Curry, Green Curry and Yellow Curry

Cereals:

  • Golden Vale Balanced Right Cereal
  • Golden Vale Bran and Sultanas Cereal

Dips:
  • Deli Originals Spicy Pumpkin Dip (So nice... especially on salad wraps!)
  • Deli Originals Hommus Dip

Drinks:

  • Renberg Guava & Mango Swedish Cider (Liquor Section)
  • Renberg Peach & Passionfruit Swedish Cider (Liquor Section)
  • Renberg Strawberry & Lime Swedish Cider (Liquor Section)
  • Northbrook Sparkling Lemon Mineral Water

Frozen Food:
  • Aldi Frozen Onion Rings 
  • Seasons Pride Super Crunch Chips (Frozen) 


  • Aldi’s own brand of cosmetics and cleaning products are not tested on animals
  • Aldi labels their products with the word “vegan” or “vegetarian” to make it easier.

* = includes unethical palm oil

    September 19, 2013

    Vegan Pasta Puttanesca Recipe


    This is so delicious and is such an easy Italian dish to veganise. With amazing intense flavours and an interesting background story, this is a great dish to serve for your vegan and non-vegan friends and family. Basically, 'puttana' in Italian means 'whore'... yes, you read that correctly. There are a few stories that surround this classic dish and the reason for its name. The most common idea behind it is that 'ladies of the evening' would make this between clients due to it being so quick and easy. The other reason is that 'puttanas' slept through the day so were not able to purchase fresh ingredients from the market or were just ashamed to go the market so they would use jarred and canned ingredients as staples for their meals. Either way, this dish is fragrant, easy and so satisfying. When Jerome and I were on our honeymoon in New Zealand's beautiful Queenstown, I ordered this a few times due to its beautiful flavour. I am sure that you will love this as much as we do :)

     serves 4


       250g cherry tomatoes   
       1 tablespoon olive oil
       2 garlic cloves, minced
       2 tablespoons baby capers
       1/2 cup roughly chopped kalamata olives
       1/2 cup roughly chopped sundried tomatoes
       2 tablespoons tomato paste
       700g jar passata
       salt and freshly cracked black pepper
       400g pasta of choice
       fresh basil leaves to garnish
       vegan parmesan to serve

    1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
    2. Cook pasta according to package instructions.
    3. Add the cherry tomatoes to the baking tray and spray them with olive oil.
    4. Place the cherry tomatoes in the oven for 10 minutes or so until they appear to be blistered and collapsed. Set them aside.
    5. In a pan on high heat, add the oil, garlic, capers, olives and sundried tomatoes. 
    6. Sauté for 5 minutes or so until fragrant.
    7. Add in the cherry tomatoes, tomato paste and passata and stir until combined.
    8. Season with salt and pepper to taste (Be careful of the hot cherry tomatoes bursting).
    9. Reduce the heat to a low simmer and allow to simmer for 15 minutes or so until heated through and the flavours have immersed through the sauce.
    10. In a large bowl, add the cooked linguine and pour over the puttanesca sauce. Toss to combine.
    11. Serve immediately with fresh basil leaves, salt and pepper and vegan parmsesan. Enjoy!

    • Be careful when adding the roasted cherry tomatoes to the sauce. They may burst and burn your lovely face!
    • This tastes so much better the next day due to the delicious flavours developing overnight.
    • Allowing the sauce to simmer for a while allows the flavours to develop.
    • Feel free to add chilli or red pepper flakes to the pasta for heat and extra deliciousness. 
    • Purchase baby capers if possible. They are more fragrant and tasty than the bigger kind.

    The nutrition information above is an approximate guideline. Each serving of our pasta is high in thiamin and very high in vitamin B6. 

    September 16, 2013

    Vegan Healthy Banana Breakfast Muffins Recipe


    There are two types of people; breakfast people and non-breakfast people. I am a 100% must-eat-breakfast-as-soon-as-I-wake-up person. Jerome is the complete opposite. Eating in the morning doesn't appeal to him so I try as hard as I can to think of delicious yet healthy recipes to entice him to eat and get up out of his warm bed. So here is our guilt-free healthy banana breakfast muffin that is not only filling but is also amazingly delicious and only contains 63 calories!!! You wouldn't believe how tasty it is until you try them... and is doesn't contain any naughty ingredients! When topped with our easy decadent coconut almond butter and a slice of banana, it is a to-die-for breakfast muffin. I won't be surprised if you eat these for dessert too! Freeze these for breakfast, snacks or as a healthy lunchbox treat! Hope you love them :)


    makes 30 mini muffins

    Muffin mixture:
       1 cup puréed overripe banana*
       15 dates, finely chopped
       1 cup Soy Milky Lite
       240g (1 1/2 cups) wholemeal flour
       1 teaspoon vanilla essence
       3 teaspoons baking powder
       2 tablespoons pure maple syrup

    Coconut almond butter:
       1 cup desiccated coconut
       1/4 cup almonds
       1 tablespoon maple syrup
       2 tablespoons Soy Milky Lite

    Other:
       30 slices of banana

    1. Preheat oven to 180 degrees celsius and line muffin trays with 30 mini patty pans.
    2. In a large bowl, add all muffin mixture ingredients and use electric beaters to beat until smooth without lumps (If you don't have electric beaters, just beat using a wooden spoon and your amazing muscles).
    3. Divide the muffin mixture between the patty pans.
    4. Bake for 10 minutes until the muffin tops bounce back when touched and a skewer comes out clean when poked into the centre.
    5. Allow to cool for 5 minutes before serving.
    6. In the meantime, make the coconut almond butter by adding the coconut and almond to a high speed food processor for a couple of minutes or so and process until a smooth paste has formed.
    7. Add the maple syrup and soy milk to the processor and process until smooth and creamy.
    8. Spread the almond coconut butter mixture onto the tops of the muffins.
    9. Top with a slice of banana.
    10. Serve immediately or freeze for a guilt-free power breakfast or healthy lunchbox snack. Enjoy!

    • *By puréed banana I mean to process bananas until smooth and creamy.
    • You must use overripe bananas... these will give the extra banana-ry flavour and also add a delicious sweetness.
    • I have added 2 tablespoons of maple syrup to the muffin mixture. Feel free to add more sweeteners if desired.
    • The coconut almond butter is optional... you can just eat the muffins by themselves if you like. They will still be delicious!
    • These will be great to freeze. Freeze them for breakfasts and lunchboxes! Yum yum yum!

    The nutrition information above is an approximate guideline.

    September 10, 2013

    Vegan Sausage Roll Recipe


    You may be speechless right now at the title of this recipe. "Vegan Sausage Rolls"... yes, your eyes and growling belly aren't fooling you... You CAN have vegan sausage rolls! When I was at school I always wanted to purchase sausage rolls from the canteen... it was such a fattening and yummy treat. I told Jerome the other day that we should go on a "veganising" adventure for the next couple of months and start veganising as many recipes as we could. My mum suggested that sausage rolls would be an exciting recipe to have and would be great as a party food especially as an alternative for children's parties. Now, I GUARANTEE that you will love these. Your eyes will be shocked into thinking that these are real sausage rolls, your mouth will be thanking you for such a tasty treat and your belly will be satisfied for a long time. Not only is this recipe more delicious than the common non-vegan sausage roll, but it also has more flavour, a greater taste and is much more satisfying! Jerome could not believe how yummy they were... he sat there and ate 5 of them without saying anything besides "oh my gosh" and "this is crazy" hehe! So, if you feel like eating a healthier version of a naughty party food, then you should definitely make these. Even try them for dinner with salad! Yum yum yum! Make sure to serve them with tomato sauce/ketchup! Enjoy. 


    makes 12 sausage rolls


    Vegan "Sausage" Mince:
       1 brown onion, minced
       1 garlic clove, minced
       1/2 cup raw cashews, finely chopped
       300g extra firm tofu, drained and crumbled
       100g wholemeal breadcrumbs
       1/4 cup fresh parsley leaves, finely chopped
       2 tablespoons soy sauce
       1 teaspoon "smoked" paprika
       1 tablespoon Soy Milky Lite
       1/2 teaspoon freshly cracked black pepper
       1 teaspoon dried thyme leaves

    Other:
       3 slightly-thawed puff pastry sheets
       tomato sauce/ketchup to serve

    1. Preheat oven to 180 degrees celisus and line a baking tray with baking paper.
    2. In a bowl add all "sausage mince" ingredients and mix until combined. Slightly mash the mince for a more combined texture.
    3. Divide the mixture into 6 equal portions.
    4. Cut the three slightly-thawed puff pastry sheets in half to make a total of 6 rectangles.
    5. Place the sausage mince mixture into the centre of the rectangles and make a long sausage longways down the pastry sheet.
    6. Use your finger to wet the edges of the pastry sheet and fold them over. 
    7. Place the rolls on the baking tray and cut them all in half to make a total of 12 sausage rolls.
    8. Use a pastry brush to brush a light coat of soy milk on to the tops of the sausage rolls.
    9. Bake for 30 minutes until golden brown and puffy.
    10. Allow to cool for 5 minutes before serving. Now start receiving compliments for your crazily delicious vegan healthier sausage rolls. 

    • Brushing the pastry with soy milk makes a huge difference. I have trialled them both ways by spraying with oil and also brushing them with soy milk. Brushing the sausage rolls with soy milk makes them crunchier and puffier with a better golden colour! 
    • Sprinkle with sesame seeds if desired. 


    The nutrition information above is an approximate guideline. One of our amazing sausage rolls contains no cholesterol, has 12% of your RDI of iron and is very high in vitamin B6.